Smoky chicken and bean stew

Smoky chicken and chorizo stew

  • serves 2
  • A little effort

This smoky chicken and bean stew with chorizo and a chilli kick is hearty and delicious. You just need one pot and it's on the table in just 30 minutes, perfect for a hassle-free midweek meal


Try this chicken and chorizo stew, then check out our vegetarian stew.



  • red onion 1 small, sliced
  • garlic 2 cloves, crushed
  • olive oil
  • chilli powder 1 tbsp
  • red pepper ½, cut into chunks
  • chicken thighs 4 skinless, cut into strips
  • chorizo ½ pack, cut into strips
  • tomatoes 4, chopped
  • chicken stock 300ml
  • borlotti beans 400g tin, rinsed and drained
  • coriander ½ small bunch, chopped
  • wholemeal pitta bread to serve


  • Step 1

    Cook the onion and garlic in 1 tbsp olive oil until softened. Add the chilli powder and pepper and cook for a minute. Add the chicken and chorizo and fry for a couple of minutes.

  • Step 2

    Stir in the tomatoes and stock and bring to a simmer. Add the beans and cook for another 15-20 minutes until thickened. Stir in the coriander and serve in bowls with the pitta bread.

Nutritional Information

  • Kcals 529
  • Fat 18.8g
  • Saturates 4.8g
  • Carbs 34.1g
  • Fibre 8.4g
  • Protein 58g
  • Salt 2.25g